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#SundaySupper: Pickled Green Tomatoes

This week the #SundaySupper crew is posting about saving summer flavors by preserving: canning, freezing, etc. This household love pickles!

We love them so much we even go to Happy Girl Kitchen and help them pickle their bounty. They host a Pickle Your Resolutions event every December 31st; it's part of our family New Year's Eve tradition. D loved making Jalapeno Pickles for them last summer; R loves making Homemade Kimchi to top his burgers; and I think that Pickled Blueberries are the cat's meow. They add a little something special and unexpected to roasted fish. You get the idea.

One day last week the Enthusiastic Kitchen Elf came home from my parents' house with a box full of green cherry tomatoes and pockets full of pears. Mom, he gushed, I want to make pickled tomatoes and pear jam tonight! 

Well, we were busy that night, so I stalled him. But his enthusiasm didn't wane, so we did it. Here we go: pickled green tomatoes from my parents' friend's garden. I found several different versions of this recipe and melded a few together for my own batch. I accidentally forgot to add in a few tablespoons of sugar, but I found several pickle recipes without sugar. So, I didn't fret too much.


  • firm green cherry tomatoes (we had enough to fill 8 half-pint jars)
  • 2-1/2 C water
  • 2-1/2 C white vinegar
  • 1/2 C garlic salt
  • 4 garlic cloves, peeled and halved
  • whole coriander seeds
  • 8 bay leaves
Bring water, vinegar, and salt to boil in a non-reactive saucepan. Boil for 5 minutes. In the meantime, poke a hole with a toothpick or skewer in each of the cherry tomatoes so that the brine can penetrate the thick skin.

In the sterilized jars, place half a garlic clove, 1 bay leaf, and a pinch of coriander seeds. Pack in the tomatoes tightly to within 1/2" of the top. 

Pour boiling brine over the tops of the tomatoes. Wipe rims, position lid over the top and screw rings on just until they hold tightly.

Place jars in a large pot and fill with water to cover jars.  Cover the pot and place pan over high heat.  Allow water to come to a rolling boil, leave lid on, and boil hard for 15 minutes.

When the 15 minutes are up, shut off heat, remove lid and allow the jars to sit in the hot water for another 5 minutes.  Remove jars to a cooling rack and allow to cool, undisturbed. I heard mine seal within 5 minutes of being removed from the pot. But I left them alone overnight.

When jars and their contents are completely cooled, wipe them down with a clean, damp cloth and store in a cool, dry place.  The pickled cherry tomatoes will be ready to eat in 4 weeks.

Here's what the rest of the crew shared.

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


  1. I love that your whole family gets into the act, Camilla, and especially that your young son is the instigator! Those little green tomatoes look wonderful!

  2. I've not seen pickled green cherry tomatoes before. Great idea and I love how they look in the jars! Nice that you have your family helping you. Love that!

  3. Fab idea! I haven't seen green cherry tomatoes, but I am going to look out for them.

  4. I think I have found a way for me to like green tomatoes. And I actually prefer pickling recipes without sugar.

  5. We had an over abundance of cherry tomatoes this year - your recipe would have come in handy! My kiddos saw your pictures and wanted to make them now, sadly, no more tomatoes in the garden at the moment!

  6. I've never seen green cherry tomatoes in my market, but these look great.

    Blessings, Catherine.

  7. Love this recipe and I love that your son is right in there. My daughter likes to help with the canning process to. They feel like they can own them and be proud!!

  8. It seems like we always have green tomatoes left at the end of the season! What a delicious way to utilize them!

  9. I love green tomatoes! I never thought to pickle them!

  10. I have never seen pickled green tomatoes - chow yes, pickles no. Very cool!

  11. Great idea, this is definitely something I've never seen before.

  12. What a great idea! And such cute tomatoes!

  13. My mom is a huge fan of green tomatoes, saving this!

  14. I ate a LOT of pickled green tomatoes growing up. Love 'em! Thanks for the memories!

  15. Oh my ... I love pickled green tomatoes!

    But, I have never seen green cherry tomatoes ... and I can only say that I am so bummed I never have! They are adorable ... and I bet they taste fabulous when pickled!

    Lovely recipe!

  16. Oh how I wish I had this recipe last year! We had SO MANY green tomatoes, I had no idea what to do with them. Now I know!

  17. I never thought about pickling tomatoes. I bet they are fabulous!

  18. This comment has been removed by a blog administrator.


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